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Barbecue Chili with Corn

Barbecue Chili with Corn
  • Prep 30 min
  • Total 30 min
  • Servings 6
Come home to a hearty chili made using beef, Muir Glen® tomatoes and corn - ready in 30 minutes.
Updated September 16, 2016

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 1 can (22 oz) southern pit barbecue grilling beans, undrained
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 box (9 oz) frozen corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 2 cups corn chips

Steps

  • 1
    In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2
    Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.

  • You can use any type of baked beans in this spicy chili that goes from start to finish in 30 minutes.
  • Substitute fresh corn kernels for the frozen corn.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
6g
30%
Trans Fat
1/2g
Cholesterol
55mg
19%
Sodium
900mg
38%
Potassium
690mg
20%
Total Carbohydrate
47g
16%
Dietary Fiber
7g
31%
Sugars
15g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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